10/02/2012

Swedish orange cake

I love citrus cakes so had to try this one; the recipe was given to me by a church friend whose son is married to a Swedish girl. This is Anneke's family recipe, and she calls it a teabread and serves it as a dessert with some fruit salad. It's lovely as a cake with your afternoon cuppa.
 Another easy cake for my repertoire.

150g butter
120g caster sugar
3 eggs
greated zest of a lemon
60ml fresh orange juice
orange essence [opt]
250g plain flour with 2 tspn baking powder added
breadcrumbs to coat the tin

topping:
80g icing sugar
orange juice - 1-2 tbspn

Preheat oven 175C/gas4
Grease a 900g loaf tin and sprinkle with breadcrumbs

Beat butter and sugar together till fluffy.
Whisk the eggs in one at a time then mix in the rind, juice and flour. Blend together.
Pour into the tin and bake for about an hour.
Remove from the tin and leave to cool under the upturned tin!

Mix the icing sugar with enough juice to make it the consistency you want; make sure it's smooth, then spread over the cake.



I decided to drizzle the icing over, not easy when the cake has risen considerably. Not very pretty, but the cake is really delicious. It's nice to have an orange cake for a change.



It has a lovely fresh flavour and is light and airy. I enhanced the orange flavour with a few drops of orange essence and used an orange glace icing. I didn't put any breadcrumbs into the tin; am not sure why they're there!

2 comments:

Suelle said...

I love orange cake - such a delicate flavour!

I think breadcrumbs replace using flour to dust the inside of a cake tin to make it non-stick.

snowy said...

Thanks Suelle. I've seen several Scandinavian recipes using breadcrumbs to coat the tin.